Name: Vegetable Salads
Ingredients: cooked vegetables; salt; pepper; French dressing

Vegetable Salads

Ingredients

cooked vegetables
salt
pepper
French dressing

Directions

Prepare

Cut up each type of cooked vegetable.
Season the vegetables with salt and pepper.

Assemble

Layer the vegetables in a salad bowl, keeping each type separate.
Sprinkle each layer with French dressing.
Use the full quantity of dressing for 1 quart of vegetables.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cooked vegetables: Form the main body of the salad and provide its texture and flavour.
French dressing: Moistens the vegetables and adds acidity and flavour to each layer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.